Description
This Homemade Filet-O-Fish Burger recipe features crispy baked white fish fillets coated in a light batter and toasted panko breadcrumbs, paired with a tangy tartare sauce, melted processed cheese, and soft brioche buns. Easy to prepare and baked to perfection, this healthier twist on the classic fast-food favorite is crispy on the outside, tender inside, and full of flavor.
Ingredients
Scale
Tartare Sauce
- 1 cup / 220g mayonnaise
- 1 tbsp dill pickle / gherkin / cornichon, very finely chopped
- 1 tsp fresh parsley, chopped
- 1 tsp capers, drained and finely chopped
- 1.5 tbsp lemon juice, fresh (or cider vinegar)
- 1 tsp white sugar
- 1/4 tsp salt
Fish Fillet Coating & Batter
- 2 cups panko breadcrumbs
- 1 egg
- 1 tbsp mayonnaise
- 1 tbsp dijon mustard (or other mustard)
- 1 tbsp flour
- 1/2 tsp salt
- Black pepper, to taste
- Oil spray (olive oil recommended)
Main Ingredients
- 400 – 500 g / 0.8 – 1 lb white fish fillets, flat/thin (e.g., Ling)
- 4 soft buns, brioche recommended
- 4 slices processed cheese
Instructions
- Prepare Tartare Sauce: In a bowl, combine mayonnaise, finely chopped dill pickle, parsley, capers, lemon juice, sugar, and salt. Mix well until combined. Set aside to rest for at least 10 minutes to allow the flavors to meld.
- Toast Breadcrumbs: Preheat oven to 180°C (350°F). Spread the panko breadcrumbs evenly on a baking tray. Spray the breadcrumbs directly from above with olive oil spray, avoiding spraying from the side to prevent clumping. Bake for 3 to 5 minutes until the breadcrumbs turn golden brown. Remove immediately and transfer to a bowl. Clean the tray and spray again with oil for later use.
- Cut Fish Fillets: Cut the white fish fillets into square-ish shapes slightly larger than the buns. This allows for shrinkage during cooking and ensures perfect bun-to-fish proportion.
- Make Batter: In a bowl, whisk together the egg, mayonnaise, dijon mustard, flour, salt, and black pepper to form a smooth batter.
- Coat Fish: Carefully dip each fish piece into the batter, handling delicately to avoid breaking the fillets. Then coat thoroughly in the toasted breadcrumbs by pressing breadcrumbs onto the top and sides with your hands to ensure an even, adherent crust. Place the prepared fish pieces on the oiled baking tray. Repeat for all fillets.
- Bake Fish: Bake the breaded fish fillets in the preheated oven at 180°C (350°F) for 12 to 15 minutes until cooked through and the coating is crisp. Once baked, immediately top each fish fillet with a slice of processed cheese. Allow the residual heat to soften the cheese, creating a semi-melted layer without overheating to avoid a plastic-like film.
- Prepare Buns: Cut the soft buns in half and warm them in the microwave for about 20 seconds to keep them soft and fresh.
- Assemble Burgers: Place each baked fish fillet topped with cheese onto the bottom half of a warmed bun. Dollop a generous amount of the prepared tartare sauce on top, then cover with the bun top. Serve immediately and enjoy your homemade Filet-O-Fish burgers!
Notes
- Use flat/thin white fish fillets such as Ling for best results.
- Brioche buns are recommended for a soft, slightly sweet contrast to the fish.
- Do not melt processed cheese in the oven as it forms a plasticy film; use residual heat instead.
- To keep buns soft, microwave them rather than toasting.
- Adjust seasoning in batter and tartare sauce to taste.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: Filet-O-Fish, baked fish burger, homemade fish sandwich, tartare sauce, panko breadcrumbs, healthy fish burger
